The new Annie Dennis cook book

Select one dozen large apples, even in size. Pare and core and place in a baking pan with two teacupfuls of boiling water, and two of sugar, filling the centers of the apples with part of the sugar. Place on top of each apple several seeded raisins and a small piece of butter. Bake in a moderate oven until clear. Apple Roll Peel and chop six large apples. Put them in a porcelain lined vessel, and stew until tender. Make a dough as for buttermilk biscuit. Roll until a quarter of an inch thick ; spread the apples over this with one cupful of sugar and a teaspoonful of ground spice. Roll this up, and place in a baking dish. Pour over it one teacupful of water, one cupful of sugar and a teaspoonful of butter. Bake for half an hour. Baked Apple Dumpling For baked apple dumplings use tart apples. If free from blemishes, use whole ; if not, they may be sliced. Make a paste, using one quart of flour, into which two heaping teaspoonfuls of any good baking powder, or two of the cream of tartar and one of soda, have been sifted, one-quarter of a pound of butter or lard (or oneeighth of a pound of each), adding some salt to the latter. Rub well together the flour and shortening, wet up quickly with water to make a stiff paste. Roll out into sheets less than a half inch thick, and cut into squares large enough to cover the apple. Put with it, before covering, a teaspoonf ul each of butter and sugar, adding, also, three cloves to each apple. Bring the corners of the square together, pinching them slightly. Arrange the dumplings into a dumpling pan half filled with water, into which melt one-third of a teacupful of butter, and one teacupful of sugar seasoned with cinnamon. Do not allow the dumplings to touch in the pan, as they need room to swell. Baste frequently with the water from the pan. Baked Apples Peel and core one dozen ripe, medium-sized apples ; place in a baking pan, fill the centers with white sugar and then pour one teacupful of sugar over the apples. Add one pint of boiling water, and bake until very tender. Serve them with sponge cake. A cream sauce may be used with the apples if desired. Baked Peaches Peel and place in a baking pan. Sprinkle over two cupfuls of sugar, and add a teacupful of water. Bake until brown. Serve with cream. To Fry Apples Large, smooth, ripe apples, sliced in quarter-inch thick slices. Have lard boiling, fry brown and sprinkle with sugar. Baked Quinces Take smooth, ripe quinces, rub them well with a dry cloth. Take out the core, fill with sugar, sprinkle with water, and bake in a moderately hot oven until soft and brown. Serve with rich cream. Pears may be baked in the same way as quinces or apples. To Fry Peaches Take ripe, clearseed peaches; peel them and take out the seed. Get the drippings from three or four slices of pork, have very hot, place the peaches in and fry quickly until a nice brown. Take them out and sprinkle with white sugar. To Fry Green Tomatoes Have large, smooth, green tomatoes. Slice and let them stand in salt water ten or fifteen minutes. Use a tablespoonful of salt in one quart of water. Roll the slices of tomatoes in flour and fry a rich brown in boiling lard. When brown, take up and sprinkle with sugar. Apple, Peach, or Banana Fritters